All eight of UK’s three Michelin starred chefs cook together for the first time plus a performance by Louise Redknapp, raising support for Team UK and Cancer Awareness Trust
7th February 2024 - The Bocuse d’Or Team UK raised more than £280,000 at a fundraising gala which took place on Monday 22nd January at the beautiful ballroom of Raffles London at The OWO. The evening brought together all eight of the UK’s three Michelin-starred chefs. This 16 hands collaboration marked the first time these chefs have joined forces to create a masterpiece menu which celebrated the very best of British gastronomy and featured their signature dishes. Each chef prepared a course for the 200 guests.
The sold-out event kicked off at 6.00pm with an elegant reception of canapés by none other than three Michelin starred chef Marco Zampese of Hélène Darroze at The Connaught. Drinks stations dotted the room including Bombay Sapphire Premier Cru Mercian lemon G&Ts, Empress Ales, Hundred Hills English sparkling wine accompanied by spoons of Petrossian caviar and Rapscallion Soda.
At 7.00 p.m. the doors opened to a stunning ballroom that would showcase a spectacular menu prepared by the UK’s exceptional culinary talents with dishes from Clare Smyth, CORE by Clare Smyth and President of Bocuse d’Or Team UK, Alain Roux, The Waterside Inn, Daniel Stucki, The Lecture Room & Library at sketch, Edward Cooke, The Fat Duck, Jean-Philippe Blondet, Alain Ducasse at The Dorchester, Matt Abé, Restaurant Gordon Ramsay and Simon Rogan, L’Enclume - Bocuse d’Or UK President 2019 - 2023.
The tables were adorned with beautiful, seasonal floral centrepieces by Blooming Haus. The evening included appearances by all eight chefs, a lively auction and music and dancing led by Louise Redknapp.
The proceeds from the gala will give the young chefs representing the UK the best chance of achieving gold in the world’s most renowned and prestigious live cooking competition, the Bocuse d’Or. In the culinary world equivalent to the Olympics and the World Cup.
To give candidate chef Tom Philipps and commis chef Harry van Lierop the best chance yet of achieving gold for Team UK, the money raised will go towards their intense training and hiring a team of professionals and nutritionist to aid them in performing at their best for such a top level contest as this when speed, precision, culinary skill and creativity are critiqued by the top chefs of the world and audiences worldwide.
Money raised will also help pay the salary of a nutritionist who will work with Team UK and Cancer Awareness Trust to educate chefs about the difference food can make to those living with cancer.
Speaking of the collaboration with Team UK, founder of Cancer Awareness Trust, Prof. Sir Chris Evans said, “Our collaboration with the Bocuse d’Or UK team is geared towards sparking meaningful change by raising awareness of the connection between nutrition and cancer, from prevention to end-of-life care. With the relationship between nutrition and cancer a key focus for Cancer Platform this year and collaboration a core value of our organisation, to partner with Bocuse d'Or to bring together the top minds in cancer and culinary excellence, was a perfect opportunity. The funds generated will kick start our nutrition initiatives this year. Congratulations once again to the Bocuse d'Or team for orchestrating a truly unique evening. The Bocuse d’Or UK team undoubtedly has a strong chance of winning in the next competition."
Clare Smyth, who was integral to bringing the chefs together was delighted with the event which was highly praised by guests, and everyone involved. She says, “I took on the role of President because I believe we have the talent in the UK to win gold, but I also know that we have never been in a position to prepare or compete at the high levels enjoyed by the likes of Denmark and Norway. I hope that with funding from this event we can achieve what we deserve while contributing to the essential cause of improving nutrition for those living with cancer.”
Chef and author Sabrina Ghayour took on the MC role, whilst Rebecca Tooby-Desmond of Philipps auction house hosted the live auction with attendees bidding on a variety of donated luxury and once in a lifetime experience including a private dinner cooked by Team UK.
At the end, guests were treated to a stellar performance by Louise Redknapp who got everyone to their feet dancing. It was the perfect end to an incredible evening.
Bocuse d’Or UK Fundraising Gala Menu
Canapés
Smoked duck doughnut, celeriac, Perigord black truffle
Cured trout aged in beeswax, timut pepper, pickled Potimarron, dashi jelly
Mushroom tuile, wild mushroom parfait, Douglas pine
Seaweed tartelette, oyster and Coco bean sphere, Petrossian caviar
Cracker with Duperier foie gras, Gewürztraminer jelly, sancho pepper
Marco Zampese, Hélène Darroze at The Connaught
Shetland mussel bavaroise scented with turmeric
Lemon gel with fresh coriander and buckwheat grains
Daniel Stucki, The Lecture Room & Library at sketch
Hand-dived scallop, citrus beurre blanc and Daurenki caviar
Jean-Philippe Blondet, Alain Ducasse at The Dorchester
Megrim sole filled with truffle flavoured mousse baked in puff pastry
Vin jaune and langoustine sauce
Alain Roux, The Waterside Inn
Grass fed, 60-day dry aged beef
Jerusalem artichoke, crones, black garlic
Matt Abé, Restaurant Gordon Ramsay
‘Core apple’
Clare Smyth, CORE by Clare Smyth
“Anvil”
Caramel mousse with our miso, Concorde pear and Douglas fir
Simon Rogan, L’Enclume
“Like a kid in a sweet shop”
Edward Cooke, The Fat Duck
Full list of sponsors:
Event Partners
Cancer Platform from The Cancer Awareness Trust, Raffles London at The OWO
Culinary partners
Aubrey Allen Seafood Scotland TRUEfoods
Event Sponsors
Albion Fine Foods
All Safe and Sound Amadeo
Ampers&nd Dairy
Artisan Coffee Co.
Aubrey Allen
Berkmann Wine Cellars
Blooming Haus
Bombay Sapphire
Classic Fine Foods
Empress Beers
General Catering Solutions
George Barbier
Gunter Piekarski GP Works
Highland Spring
Hundred Hills Wines and Vineyard
Ice Studio
Jodi Hinds
Koyah PR Ltd
Liberty Wines
Petrossian
Phillips
Raffles at The OWO
Rapscallion Soda
Seafood Scotland
7Fifty
Smart Hospitality
Smith & Brock
The Bread Factory
Urbani Truffles
Woods Foodservice
Yolk
Auction prizes donated by
Alex Dilling, Alex Dilling at Hotel Café Royal
Alsop & Walker
Berkmann Wine Cellars
Bord Bia
Bragard
Brandler Galleries
Core by Clare Smyth
Claridges Hotel
Corinthia Hotel, London
Formula 1®
Williams Racing F1
Hundred Hills Wines and Vineyard
Jancis Robinson and Oxford University Press
La Dame de Pic London
Le Manoir aux Quat’Saisons
Myrtle Restaurant
Paul Ainsworth at No 6
Restaurant Andrew Fairlie
Richard Brendon
NOTES TO EDITORS
For more information and high-resolution images, please email: Michelle Diederichs, [email protected] or call Michelle on 07814 028 664.
Key facts about the Bocuse d’Or
The Bocuse d’Or is the world’s largest cooking competition and considered the most prestigious award for any chef. More than 60 countries enter every other year to be whittled down to just 24 candidates in the world final. The teams are competing for worldwide recognition, a gold trophy and prize of €20,000.
The Bocuse d’Or isn’t just a chef competition, it drives innovation in culinary practice and skills. It
provides a platform for chefs to push their food knowledge and creativity to their limits and
protects essential culinary skills.
It is a professional springboard for some of the most talented chefs in international gastronomy
and a showcase for the diversity of culinary traditions worldwide. Young chefs who have attended
the contest now aspire to represent their country one day.
To compete each chef and commis must prepare a hot platter of a predetermined meat with 14 portions, along with two to three garnishes. They must also create 14 plates in response to a theme to be presented before the platter to all the judges. The regulations are very detailed, and the judging is strict.The Bocuse d’Or was founded in 1987 by the late culinary legend Paul Bocuse, a French chef celebrated world-wide for the high quality of his restaurants and his innovative approach to cuisine. He created the contest to broaden the public's understanding of the extraordinary dedication, hard work, practice and precision required to execute the very finest cuisine.
The world final takes place every second January in Lyon, the culinary capital of France. The city holds many of France’s best restaurants including all of Paul Bocuse’s and his famous three-Michelin starred Restaurant Paul Bocuse.
Team UK won the special prize for Theme on a Plate at the European final in Budapest and secured seventh place in the world final on 23rd January 2023 in Lyon. The UK has yet to reach the podium - it came very close in 2013 when Adam Bennett and Kristian Curtis reached 4th place. This followed the chefs being given four months off work to prepare for the world final, with their wages covered by the now chair of the Bocuse d’Or UK Academy Andreas Antona.
About Cancer Awareness Trust
The Cancer Awareness Trust is a UK based charity (1181054) with global reach. Originally founded by world leading biotech entrepreneur Prof. Sir Chris Evans and surgeon and life sciences executive, Dr Rajan Jethwa before welcoming fellow founder David Rees of the Seerave Foundation (2023). Cancer Awareness Trust was created to transform cancer outcomes globally. It is a movement backed by philanthropists and experts within tech and cancer from around the world with the primary purpose of building the Cancer Platform - a world first, free to use, global resource that aims to better equip people affected by cancer to find expert information they can trust, quickly and easily. Iteration one launches in 2024. www.thecancerplatform.com
